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    • Profile PhotoLori
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      I was wondering if there is an official method to determine total titratable acidity (TTA) of a sourdough?

      I always take 10g of sourdough, dissolve it with 100ml of distilled water and add NaOH (0.1M) untill the pH is 8.4.

      The method described here is different and in literature I also find lots of different methods (mainly titrating to different end pH values).

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